basic eggless chocolate cake recipe below:

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basic eggless chocolate cake recipe
AUTHOR: dassana
RECIPE TYPE: dessert
CUISINE: world
PREP TIME: 10 mins
COOK TIME: 35 mins
TOTAL TIME: 45 mins
SERVES: 4-5

eggless chocolate cake - basic eggless chocolate cake recipe made with whole wheat flour. the
cake is soft and moist and can be used a base cake for various chocolate frostings.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 cup whole wheat flour/atta, levelled, 120 gms (you can use all purpose flour/maida
also)

3 tbsp cocoa powder

tsp baking soda

a pinch of salt

cup sugar, 150 gms

1 cup cold water, 250 ml

cup oil or melted butter, 62.5 ml

1 tbsp lime juice

tsp vanilla extract or vanilla powder

for the cocoa frosting:

2 tbsp unsalted butter at room temperature

4 tbsp cocoa powder

3 tbsp milk

4 tbsp sugar or add as required

INSTRUCTIONS
for the cake:

1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat
your

2. oven to 200 degrees celsius/392 degrees fahrenheit.

3. seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, tsp baking soda in
a plate. use good quality cocoa powder.

4. in another pan or bowl, take cup sugar.

5. add 1 cup cold water and stir so that the sugar dissolves.

6. now add cup oil or melted butter. i added oil. stir briskly so that everything is mixed
well.

7. next add 1 tbsp lime juice. stir again.

8. now add tsp vanilla extract or powder.

9. add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything
well.

10. there should be no lumps in the cake batter. the batter is not thick but thin.

11. pour the cake batter in the prepared cake pan.

12. tap the sides of the cake pan so that the extra air bubbles are let out.

13. bake the cake in a preheated oven for 200 degrees celsius/392 degrees fahrenhiet for 35
to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a
convection mode of microwave oven, preheat the oven at 180 degrees celsius/356
degrees fahrenheit for 15 minutes. then bake the cake at 180 degrees celsius /356 degree
fahrenheit for the 30 to 35 minutes.

14. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once
the cake becomes warm or cools down, unmold and place it on a wired rack. if the tooth
pick is sticky, then place the cake bake in the oven and continue to bake for some more
minutes. before frosting let the cake cool completely.

for the frosting:

1. take 2 tbsp butter and 4 tbsp sugar in a saucepan.

 2. heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved
switch off the stove top. the sugar should be just dissolved. we don't need to cook the
sugar in its various stages.

3. next add 4 tbsp cocoa powder.

4. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar
mixture.

5. add 3 tbsp milk. stir very well. to make a slightly thick frosting, you can also add 2 tbsp
milk. the cocoa frosting is ready.

6. while still hot, spread the frosting on the cake as well as the sides with a spatula. you can
also slice the cake in halve and spread frosting in the center and then on the top. usually i
wrap a medium sized plate with aluminium foil and then keep the cake on it. this make
the frosting work easier. this time i just kept the cake directly on the plate. keep the cake
covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the
cake. make sure the there is enough space between the cake and the bowl which you are
using for covering the cake.

7. the frosting will set after some hours. i kept overnight.

8. next day, sieve some icing sugar and cocoa powder on the cake. this is optional.

9. slice and serve the the eggless chocolate cake.

NOTES
substitution:
instead of lime juice, add same quantity of white vinegar or apple cidar vinegar.